Not exact matches
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2
cup (120 ml)
water 1/2
cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4
cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1
cup (200g) superfine sugar 3/4
cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2
cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4
cup (35g)
icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start
by making the candied kumquats: stir
water and sugar in small saucepan over medium heat until sugar dissolves.
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1
cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3
cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons
iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon
water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start
by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.
Make an
ice bath
by filling a large bowl about a third full with
ice cubes and adding a a
cup or so of
water so they're floating.
Add the butter and cream (be careful as the mixture will sizzle and spatter) and continue to cook until the caramel temperature reaches between 250 ° and 260 ° on an instant - read thermometer (this is soft ball stage; if you don't have a thermometer, you can test the caramel
by dropping a very small amount into a
cup of
ice water.
Add 1/4
cup ice water; pulse until dough begins to clump, adding more
ice water by teaspoonfuls if dry.
for the crust 8 tablespoons coconut oil — melted, plus more for greasing the tart pan 1/2
cup (90 g) brown rice flour 1/2
cup (65 g) garbanzo flour --(I make my own
by grinding sprouted and dried garbanzo beans) 1/4
cup (30 g) tapioca flour 1 tablespoon almond flour 1 tablespoon coconut sugar 1/4 teaspoon sea salt 1 teaspoon vanilla extract 4 - 5 tablespoons
ice water
By the way, if you do buy
water at the pools, get the big bottle of
water for $ 8, ask for
cups of
ice, and split it with your family, etc..